Shrimp Grits, Pickled Jalapeño, Fried Egg
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 3/4 cup water
- 1/2 cup distilled white vinegar
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 jalapeã±o, thinly sliced
- 1 2/3 cups vegetable stock
- 2 1/2 pounds peeled and cleaned large (16 to 20 count) shrimp, thawed if frozen and tails removed (2 pounds total without tails)
- 1/8 teaspoon cayenne or to taste
- 1 cup corn powder*
- 1 scallion, white and light-green parts only, thinly sliced
- 4 fried quail eggs (optional)
- equipment: meat grinder fitted with a fine (3/16-inch) die
- Carbohydrate 23 g(8%)
- Cholesterol 403 mg(134%)
- Fat 21 g(32%)
- Fiber 1 g(4%)
- Protein 40 g(80%)
- Saturated Fat 12 g(59%)
- Sodium 1631 mg(68%)
- Calories 443
PreparationPickle the jalapeño: Place the jalapeño slices in a small heatproof bowl. In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight. Make the shrimp "grits": Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die. Clean and dry the meat grinder and parts (you will need it again later). In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times. Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg. *Corn powder can be ordered online from Momofuku Milk Bar. Alternatively, you can grind freeze-dried corn in a blender until a fine powder forms, then sift it and measure out 1 cup. Freeze-dried corn is available online from Walmart or Melissa's Produce.
PreparationPickle the jalapeño: Place the jalapeño slices in a small heatproof bowl. In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight. Make the shrimp "grits": Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die. Clean and dry the meat grinder and parts (you will need it again later). In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times. Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg. *Corn powder can be ordered online from Momofuku Milk Bar. Alternatively, you can grind freeze-dried corn in a blender until a fine powder forms, then sift it and measure out 1 cup. Freeze-dried corn is available online from Walmart or Melissa's Produce.
